Rigatoni Alla Norcina Recipe
Rigatoni pasta, sausages, Shitake and peeled Black truffles in Pecorino cream cheese sauce.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Rigatoni
Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Reserve 1 cup of pasta water and drain the rest.
- 2
Prepare the Sausage and Mushrooms
In a large skillet, heat the olive oil over medium heat. Remove the sausage from its casing and crumble it into the skillet. Cook until browned, about 5-7 minutes. Add minced garlic and sliced shitake mushrooms, and cook for an additional 3-4 minutes until mushrooms are tender.
- 3
Make the Cream Sauce
Reduce heat and add the cream cheese to the skillet, stirring until melted. Gradually mix in grated Pecorino cheese and enough reserved pasta water to create a creamy sauce.
- 4
Combine and Serve
Add the cooked rigatoni to the skillet and toss well to coat in the sauce. Add the peeled black truffles, season with salt and black pepper to taste. Garnish with fresh parsley before serving.
